Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure

The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (L*) but reduced the redness (a*) and ye...

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Detalles Bibliográficos
Autores principales: Kong, Dewei, Han, Rongwei, Yuan, Mengdi, Xi, Qian, Du, Qijing, Li, Peng, Yang, Yongxin, Rahman, S.M.E., Wang, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10023902/
https://www.ncbi.nlm.nih.gov/pubmed/36941962
http://dx.doi.org/10.1016/j.fochx.2023.100630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10023902/
https://www.ncbi.nlm.nih.gov/pubmed/36941962
http://dx.doi.org/10.1016/j.fochx.2023.100630

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